Keto Biscuits
These Keto biscuits are so buttery, fluffy and have a classic traditional biscuit texture. Enjoy on the side of any meal or slather with some butter and enjoy them guilt free!
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❤️ Why You’ll Love this Keto Biscuit Recipe
- Light and fluffy texture that is so close to a traditional biscuit
- Enjoy on the side of any meal or use in a breakfast sandwich
- Goes perfectly with a bowl of chili or soup
- Easy to make in under 30 minutes
Light and fluffy Keto drop biscuits that can be eaten with Sausage Gravy, used as an egg and cheese sandwich or eaten on their own!
One of the things most people miss when following Keto or a low carb diet is bread. Luckily, there are some amazing products out there that can take traditional biscuits and transform them into really delicious low carb substitutions.
These almond flour biscuits have such amazing texture and can be savory or with a few additions, they can even take on a sweeter flavor. They’re like a blank canvas for all your favorite flavors and seasonings.
I recently made some improvements to the recipe to give them a more traditional biscuit texture. So what changed? Instead of using pre-shredded cheese, I finely shredded mine from a block using a microplane, which allowed the cheese to completely melt into the batter.
I also added oat fiber, which is optional, but HIGHLY recommended. Oat fiber is the biggest key to the improving the texture. If you’re concerned about having to buy it for just one recipe, check out the plethora of oat fiber recipes I have. I promise you will love the stuff and will not be disappointed!
Lastly, I swapped out the sweetener and changed up the cooking times and temperatures which also helps improve the texture.
🛒 What’s in Keto Drop Biscuits
- Almond Flour
- Eggs
- Sour cream
- Butter
- Shredded cheddar cheese
- Monk fruit/allulose
- Baking powder
- Baking soda
- Salt
- Optional: Oat fiber
*Exact measurements are listed in the recipe card below.
🔪 How to Make Almond Flour Biscuits
Preheat your oven to 450°F.
Add the almond flour, baking powder, (optional) oat fiber, baking soda and salt to a bowl and mix using a hand whisk or fork.
In another bowl, add the eggs, sweetener, sour cream and melted butter and mix until combined.
Add the cheese into the wet ingredients and continue mixing.
Add the dry ingredients into the wet and mix.
Scoop the biscuit mix using an ice cream scoop into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10 minutes.
Tip: Using an ice cream scoop helps to ensure the biscuits are the same size and cook evenly. By cooking them in muffin cups, they rise better and do not spread out as much.
Lower the temperature to 350°F and bake for an additional 5-7 minutes.
Tip: This last step helps to slightly dry the biscuits out a bit, making them closer to a traditional biscuit, rather than a muffin.
Allow to cool slightly before cutting into and serving.
This Keto biscuit recipe uses almond flour. If you have a nut allergy or prefer coconut flour try these coconut flour Keto Biscuits!
Variations for This Gluten Free Biscuit Recipe
This Keto Drop Biscuit recipe is super versatile. There are so many ways to mix up the flavors and uses! Here are some of the most popular ideas:
- Serve with Raspberry Sauce, Blueberry Sauce or Strawberry Sauce drizzled over the top.
- Add an egg, a slice of cheese and Keto friendly ham, bacon or sausage for a complete breakfast or for a breakfast on the go!
- If you love jam, this Strawberry Chia Seed Jam is so easy to make and it’s good for you too!
- Looking for a Keto bread recipe that will go well with dinner? Make these biscuits savory by adding your favorite herbs to the batter with a little sprinkle of parmesan cheese added to the top before baking.
- Another great way to enjoy these guilt free biscuits is to give them a little bit of a sweet twist. Slice in half the baked and cooled biscuits. Smear with a little softened butter and sprinkle with a cinnamon and Swerve Granular mixture then place under the broiler in your oven just until the butter melts and the sugar begins to brown.
Best Way to Store Low Carb Biscuits
This almond flour biscuit recipe, stores really well right on the counter top for a couple of days. You can use a muffin keeper like this one to ensure their optimal freshness. If you don’t have a muffin keeper, just place them in the fridge for up to a few days.
Can You Freeze Keto Biscuits?
They freeze very well. Wrap leftover biscuits individually in plastic wrap or place them in an airtight container and freeze for up to month or two. When you’re ready to serve them, just set them on the counter for about 30 minutes to thaw.
What are the Carbs in a Keto Biscuit?
Gluten free flours have been a huge benefit for Keto bakers. Traditional biscuits have somewhere around 25-30 grams of carbs each! If you’re following Keto, that’s more than a whole days worth of carbs.
But, by using almond flour, these little clouds of goodness, only have 2 net carbs each. How fantastic is that?! With the substitution of almond flour, you can enjoy low carb biscuits without having to abandon your Keto goals!
If you love gravy with your biscuits, you’re going to love this Homemade Sausage Keto Gravy recipe. It is so quick and easy to make it and it truly takes low carb biscuits to the next level.
More Keto Breakfast Recipes
- Eggs Benedict
- Keto Ricotta Almond Pancakes
- Blueberry Muffins
- Italian Sausage and Spinach Quiche
- Sausage Gravy & Biscuits
- Fluffy Pancakes with Strawberry Sauce
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Drop Biscuits
RECIPE VIDEO
Ingredients
- 1½ cups super fine almond flour
- 2 whole eggs, beaten
- ½ cup sour cream
- ½ cup cheddar cheese, finely shredded with a microplane
- 4 tablespoons butter, melted
- 1 tablespoon baking powder
- 1 teaspoon monk fruit/allulose
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 teaspoons oat fiber, (optional)
Instructions
- Preheat the oven to 450°F.
- In another bowl, add the eggs, sweetener, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
- Add the dry ingredients into the wet and mix.
- Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10 minutes.
- Lower the temperature to 350°F and continue baking for another 5-7 minutes. Allow to cool slightly before cutting into and serving.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on April 16, 2018, updated on July 10, 2023 with new photos, improvements to the recipe and helpful tips.
I just made these and didn’t have cheddar so I subbed finely shredded mozzarella; and I also used 1/8 tsp pure monk fruit instead of erythritol (swerve). And I added 1TB ground flax. They turned out amazing and I immediately made a second batch. These will be a definite staple for my low carb life, thank you!
Sounds like you made some great subs, thanks for sharing and glad you liked them!
Used this for your keto chicken pot pie recipe. So amazing! My family didn’t even notice it was keto. I’ll definitely be making the regular biscuits soon. Thank you!
That’s wonderful, happy to hear it!
I tried your chicken pot pie, which was tasty, but the real standout was the topping. I tried these biscuits on their own and love them! I far prefer them to any other keto biscuit or mug bread I’ve tried. They don’t fall apart or crumble, and such a yummy buttery taste. So great on their own or with toppings. Going to play around with added flavourings next time, like rosemary and kalamata, or garlic and herb. This one is a keeper. Thanks!
Glad you enjoyed it! I love the biscuits too and often add different flavors as well. I recently came up with these and they are my absolute favorite! https://ketocookingchristian.com/keto-jalapeno-cheddar-biscuits-gluten-free/
I just read this now as I came back for the first recipe. These look fabulous – I must try them soon – thanks!
I hope you enjoy them!
Made these today! To me, they were very eggy right out of the oven which surprised me because there were only 2 in the entire recipe. I almost didn’t have a second taste because I hate eggy breads but I’m glad I did. Much less so after cooling completely! And never a hint of eggy the next few days. Oh and I didn’t use the sweetener because my hubby doesn’t like sweetened bread products. By far the best regular muffin recipe I’ve tasted!
I made these today. I divided the batter in half. I used mozzarella in half. In the other half I used cheddar and garlic powder. Now I have breakfast and dinner biscuits. I had two right out of the oven with butter and Low Carb Maven’s Strawberry jam. They were heavenly. Tonight’s roast chicken will be accompanied by the savory biscuits. Thank you!
Great idea to split them up that way, glad you enjoyed them!
I made the biscuits tonight minus the cheese. I will make then again
These are awesome. Quick, delicious, hold their shape to be cut into to make a breakfast sandwich. Not eggy at all IMO. Used shredded mozzarella as it was all I had but I like the neutral bread-like flavour. Much easier than making loaves of almond flour bread with psyllium husk- which is also expensive. Stuff I have in my kitchen all the time too. 😋😋
I’m so glad you like them!
Made these they are delicious. I used a taco nacho mix for the cheese. Will be making them again
Sounds awesome, glad you liked them!
I have made these twice and both times they are delicious. I do agree with a couple of reviews that the sharp cheddar was too strong for my taste for such a delicate dough. I love sharp cheddar but went with mild the second time and will stick with that. The first time I used a whisk and rubber spatula without a hand mixer. My husband and I both felt they were a little eggy, I figured the hand mixer would solve that problem. Second time around I used the hand mixer to beat only the egg whites until semi stiff, then followed as written. I probably didnt need to separate the eggs but wanted to see how much it would change the batter. This worked out nicely and is something I plan on making many times more. A pinch of salt to me was 1/4 tsp. Using my 1/4 cup scoop, yield was 12 biscuits. Thank you for sharing and love the bible verse!!
I’m confused why they would seem eggy when there are only 2 eggs amongst 12 biscuits. Cupcakes use 2-3 eggs and only yield 10, but those never seem eggy. You can always replace the cheddar with Monterey Jack or even mozzarella, which are milder in flavor. Glad you liked them and especially the scripture 🙂
Hi. Does the confectioners make them sweet? I’m looking for more of a dinner “roll.” Should I omit the sweetener?
They really don’t make them sweet, just a tiny hint of sweetness. You can definitely omit the sweetener to make them more savory.
These are the BEST biscuits I’ve tried since going keto, and I’ve tried many different recipes. I love them! Thank you for sharing this recipe!
Aww, so nice to hear that, thanks for letting me know!
These are by far the best almond flour biscuits. I had them plain, with sausage gravy and with egg and sausage. Absolutely delicious and very easy prep! Thank you!
Glad you enjoyed them with the sausage gravy, that is my favorite way to eat them!
These are the first biscuits that turned out fantastic. Finally something I would serve to guests. Thank you and God bless.
Awesome! Glad you enjoyed them, and God bless you too, thanks!
These are so good! I’ve had mixed results with keto baked goods previously, but I’m so happy with how these turned out. Perfect with a little butter on top, served with my corned beef and green bean keto dinner.
That’s great, glad you liked them!
So good! Gritty at first, leftovers were AMAZING
Glad you enjoyed them! If you use superfine almond flour, they shouldn’t be gritty.
These biscuits are delicious. My brother and sister-in-law, who are not Keto, loved them.
Aww, that’s so great to hear!!
Extremely moist! Love them. I think I might try making them with more sweetener next time & remove the cheddar for more of a sweet treat. Maybe try adding cinnamon 🙂
I served these with a roast and carrots and my husband loved them. Thank you!
I love that idea, sounds wonderful! Glad you and your husband enjoyed them, thanks for letting me know 🙂
Thank the Lord for this website. Mom and I are trying the keto diet and I’m the cook in the house. I love how easy your recipes are!!! I made these biscuits and I’m definitely sharing your blog with others in my family that are doing the keto!
I replaced the shredded cheddar with Mexican style blend from Costco and omitted the swerve. I used Central American sour cream. But LOVE LOVE LOVE these biscuits and your other recipes! Keep them coming please! 🙏🏽❤️
Thanks for the wonderful feedback, and for letting me know how much you enjoy the biscuits! And thank you for your kind words and blessings, I appreciate that!
Chicken and Dumplings, for anyone who is wondering if this recipe would work. It doesn’t. It just turns to mush unfortunately, but I look forward to trying it in the muffin pan and reviewing it that way. I would love to know if anyone have found a good keto chicken and dumplings that had tasty dumplings!
I definitely wouldn’t recommend using this recipe for chicken and dumplings. These are best as prepared per the recipe, specifically using the muffin pan, as they’ll hold their shape better. Personally, I don’t have a chicken and dumplings recipe to share, but along the same lines, I do use these in my Chicken Pot Pie Casserole and they are delicious! I do hope you give them a try in the muffin pan 🙂
Can I omit the swerve confectioners? Should I increase the flour by one teaspoon? Thanks!
Hi Dani,
Yes you can omit the Swerve, but no need to increase the almond flour, they will be just fine.
These are awesome! They remind me of corn muffins (texture-wise) and they taste amazing!
Thank you, Jesus, for leading me to this site.
Glad you found me, glory to the Lord indeed!
The taste is good. I substituted 1/4 cup oat fiber for 1/4 cup almond flour this time around. My biggest issue is that if I try to use these as drop biscuits, they collapse/spread more than I’d like. They taste great, but have no height. I’d love to avoid needing a muffin pan if I can get away with that. Any ideas that might help that?
Peter,
We can’t expect almond flour to behave like all purpose flour in regular biscuits, which would have yeast and have gluten to help the rising and expansion. I love oat fiber, I bake with it all the time, but you are still without yeast and gluten. So this is why I usually use a muffin pan, it really helps them hold their shape better.
Do these have an egg flavor? My husband is not a fan of “eggie” flavored anything.
Not at all, and there are only 2 eggs in the entire recipe that makes 12 biscuits. I’m not a fan of the eggy flavor in Keto breads or biscuits either!
I just tried this recipe and LOVE IT! I’ve never had anything made with almond flour before and was worried about the taste. They are delicious and fluffy. I can’t wait for my family to taste them.
So nice to hear that you love the drop biscuits! Thanks for stopping by to let me know 🙂
Is there a flour I can use other than almond flour? I am very allergic to almonds.
What other cheese could I use? For some reason chedder cheese upsets my stomach.
Hi Vanessa,
You can try just about any cheese that will melt nicely. Monterey Jack is one option, Colby is another.
just made these. very impressed. had the texture of dense corn bread, but since i like & miss corn bread it’s all good. i wanted savory, so added some sage, going to add a lot more next because i love sage, & left out the sweetener. will make these again & try other cheese & herb combos. did the suggest of letting the batter sit for 30min to absorb think it did help. wonderful recipe.
I haven’t made these yet but have been looking for a recipe to make sweet drop biscuits for a dessert we have here in Nova Scotia, Canada. It is called Blueberry Grunt. you boil blueberries with some sugar(will be monkfruit for me, lemon juice, so like a compote. once it is boiling you add your sweet dumplings and cover. let simmer for 15 minutes….it is a summertime favorite in my house so was wanting to come up with a Keto version and think these biscuits might do the trick.
Oh goodness these are delicious! I did the 6 muffin tin and probably should have left them in a little longer than 10 minutes maybe a minute or two longer but they are really very good!!! I used three different types of cheeses that I had left in the fridge and I didn’t use the swerve because I did not know what it was but they are sooooo good! Didn’t wait to cook them just popped them in the oven, I was hungry! One serving does the trick! I will definately make these again!!!! I think heating them up in the oven tomorrow for breakfast will be luxurious for this keto diet girl!
Hi Christy,
So nice to hear that you enjoyed the biscuits! Thanks for stopping by to let me know 🙂
This is the best muffin recipe I’ve made since I began the keto diet last September. I made as directed but I let them sit out about 30 minutes before I put them in the oven. That gave the almond flour time to absorb the moisture and the texture was less gritty as a result. Delicious thank and you for the recipe.
Hi Andrea,
I’m glad you liked them and great tip, thank you!!
More like muffins than biscuits, but very good!
These are very good. I made mine savory by adding some parsley and basil. I think if you wanted to make a breakfast sandwich (with an egg and cheese) you might want to make 6 larger biscuits instead of the 12 smaller ones. At least that’s my preference. Again, these biscuits are really good!
Hi Deborah,
Sure, that’s one way to do it. I honestly prefer the smaller ones to save a little on the carbs, but to each his own, right? Glad you liked them and great idea to make them savory with the addition of herbs!
My Brother in law just started Keto a month ago and has lost 13 pounds. He misses his bread. My sister and he made some bread, but it is tasteless and heavy as a brick. What is a great recipe for tasty, light bread they can try? Thank you.
Hi!!! Just made these and they were amazing!! One question mine didn’t get as high as yours. Any suggestions?
Hi Julie,
The only thing I can imagine is maybe check the expiration date on your baking powder. Or maybe over-mixing the batter might make them less fluffy. Just two ideas to consider. I’m glad to hear you liked them anyway 🙂
Thank you so much for this recipe!
You are most welcome, glad you enjoyed it!
Do you think they woood freeze well? I’m about to make another batch right now. Lololol.
Absolutely! I freeze mine all the time 🙂
OMG! They are so good. Thanks for posting. Now I want to try and make some kind of egg bake using this for a top or bottom. Do you have any recipes for something like that?
Hi Mary,
I don’t really have anything like that in a recipe, but I just scramble and egg, add a little cheddar cheese and either sausage or bacon to sandwich in between one of these biscuits and YUM!! Thanks for the great feedback and I’m happy to hear you like them!
Just made this and took them out off oven. Very good. Will make again.
I did let my eggs get to room temperature that was suggested. I didn’t use the swerve but I did use a little monk fruit, maybe a 1/2 tsp.
Thank you for the recipe.
Hi Sonya, Glad you liked them, they’re a favorite of mine too! A little trick I use when I’m strapped for time and need room temp eggs, I submerge them in really warm (almost hot) water for about 10 minutes and it gets them to the perfect temp! Thank for the great feedback 🙂
can you leave out the “sweetner” and not hurt the texture?
Hi Susan, yes that should be just fine.
WOW! These are soooooo good! I can see so many other possibilities with these from sweet to savory! Thank you for a great recipe!
Hi Emily,
You are most welcome and thank you for your kind words! I’m glad you liked the biscuits and you can certainly change things up with different flavors 🙂
These were fabulous…I had one with dinner all last week ^_^
Hi Jessica,
Thanks for the feedback and I’m glad you enjoyed them 🙂
These are delicious!!
I’m glad you liked them!
Oh my gosh! These are so good! I’ve been trying low carb/gluten free and have had some disappointments here lately but these are fantastic! I had to sub whole milk greek yogurt in place of the sour cream since I was out of sour cream….worked great!
Very creative of you to sub with the greek yogurt!! I’m glad they turned out great for you 🙂 Thank you for the feedback!!
Is there a way to make them a little less eggy?
Hmm, not sure they would hold together with only one egg to be honest. I’m not sure why they would be eggy, there are only 2 eggs in the entire recipe of 12 biscuits. They really shouldn’t taste too eggy.
I’ve read this but haven’t tried it yet. If you let the eggs get to room temperature before mixing it’s not as eggy. I have no idea why but it’s worth a try!!!
Loved this recipe! I hate gluten free bread, but this one was GOOD! My whole family likes it! Thanks!
Thanks for taking the time to give your feedback Andrea, and I’m glad you liked the biscuits!
Soooooo good!! As with any recipe I have to tweak it a bit. I added pepper, garlic and onion powder, and Italian seasoning. I can’t give you measurements because I rarely ever do, but I’m generous with my seasonings, thanks Dad. J didn’t want the seasonings, so I only added salt and pepper to his and subbed cottage cheese and extra butter (ran out of sour cream!). Let me tell ya, extra butter is 👌. It ups the fat and had a great texture. Could absolutely be made with cinnamon for a sweet treat! Ooh, and pumpkin!! Endless possibilities if you’re willing to try! 10 minutes was perfect. They look really browned, but the middle was perfect. Reduce heat and adding time would work if you’re not a huge fan of “toasted”.
Soooooo good!! As with any recipe I have to tweak it a bit. I added pepper, garlic and onion powder, and Italian seasoning. I can’t give you measurements because I rarely ever do, but I’m generous with my seasonings, thanks Dad. J didn’t want the seasonings, so I only added salt and pepper to his and subbed cottage cheese and extra butter (ran out of sour cream!). Let me tell ya, extra butter is ?. It ups the fat and had a great texture. Could absolutely be made with cinnamon for a sweet treat! Ooh, and pumpkin!! Endless possibilities if you’re willing to try! 10 minutes was perfect. They look really browned, but the middle was perfect. Reduce heat and adding time would work if you’re not a huge fan of “toasted”.
How creative of you to add your own touch to the biscuits! 10 minutes was perfect for me as well. Thanks for sharing your tweaking and I’m glad to hear you liked the biscuits!
I made these yesterday and they were soooooo tasty. These will be on my weekly list of things to make for my weekend prep! Thanks for the recipe 👍
I made these yesterday and they were soooooo tasty. These will be on my weekly list of things to make for my weekend prep! Thanks for the recipe ?
Thanks so much for the great feedback and I’m glad you enjoyed them!!
I just made these muffins/biscuits I didn’t put in the sweetener. I didn’t have any cheddar cheese or sour cream either. I substituted these items with an 8oz brick of cream cheese. They turned out awesome. So tasty!!!
Sounds fantastic and very creative! Glad to hear that they turned out great for you 🙂